SLOW-COOKED VEGETABLE BEEF STEW

Slow-Cooked Vegetable Beef Stew image

Provided by Taste of Home

Categories Dinner

Time 9h20m

Yield 7-8 servings.

Number Of Ingredients 20

5 medium red potatoes, peeled and cut into 1/2 inch chunks
2-1/2 cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 bacon strips, diced
1/4 cup all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 pounds beef stew meat, cut into 3/4 inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) beef broth
1/2 cup dry red wine or additional beef broth
1 bay leaf
1/8 teaspoon dried thyme
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Reserve drippings., In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat, a few pieces at a time; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil. , Transfer to slow cooker. Stir in the broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf., Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until thickened.

Nutrition Facts :